Stuffed Pasta Shells

From the kitchen of Dawn Corbin
Ingredients
4 c. shredded mozzarella cheese
1 carton ricotta cheese (15 oz.)
1 pkg.(10 oz.) chopped frozen spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
2 jars spaghetti sauce
2 28 oz. jars of your favorite pasta sauce, I prefer Ragu Garden Combination
Directions
Combine cheeses and spinach; carefully stuff into shells. Arrange in greased 13x9" baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350°F for 30 minutes or until heated through. Whole batch yields 12-14 servings. Half the shells can be frozen before baked.